The EMD Guide to the 1960s: Timeline Featured

Authors: Eat Me Daily

The EMD Guide to the 1960s: Timeline


Photograph: Roadsidepictures

If the 1950s were a time of making food simpler and more convenient, the 1960s were about exploring the complexities food has to offer. Julia Child is responsible for much of this; Mastering the Art of French Cooking came out in 1961 was followed shortly thereafter by her television series on WGBH Boston, and both stimulated an American interest in French cooking. Suddenly, working in the kitchen was no longer a chore to be tolerated, but an art to be practiced and perfected.

Exploration was the culinary theme of the decade, and the number of places we could eat increased as barriers were broken, both social (the Woolworth's lunch counter sit-ins of the civil rights movement) and technological (space food!). New foods became available as the Granny Smith apple and kiwis were introduced to Americans, and modern convenience foods like Doritos and Gatorade were invented. It was a time of upheaval in all aspects of American life, and food was no exception; after the 1960s, the American food landscape was changed forever. Below, we've collected important events from the era that helped shape this eventful decade.



Photograph: New York World-Telegram & Sun Photograph Collection

  • On February 1, four African American college students sat down at a segregated Woolworth's lunch counter in Greensboro, North Carolina. They were not served but were allowed to sit; in the days that followed, more and more students came to Woolworth's, culminating in a 300-person peaceful protest on February 5th. The protest ended on February 6th due to a bomb scare, but the event had a lasting impact on the American civil rights movement.
  • Granny Smith apples, which were cultivated in Australia, are first introduced to the US.
  • Births: Mario Batali




Photograph: ILuvHarlem

  • Mastering the Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck, is published in the US, marking the beginning of increased interest in gourmet cooking (buy itThe EMD Guide to the 1960s: Timeline ).
  • The Coca-Cola Company introduces Sprite.
  • Famous soul food restaurant Sylvia's opens in Harlem, where it still exists today.
  • French restaurant Lutèce opens in New York with head chef André Soltner; it operated for more than 40 years.
  • Births: Marco Pierre White




Photograph: The Orange County Register




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  • The French Chef debuts on WGBH Boston (buy itThe EMD Guide to the 1960s: Timeline ).
  • Tang is selected by NASA to accompany astronauts into space.
  • Pull tabs on cans patented.




Photograph: Chenchi Hyung

  • Roald Dahl writes Charlie and the Chocolate Factory (buy itThe EMD Guide to the 1960s: Timeline ).
  • Pop Tarts are introduced.
  • First Benihana opens.
  • Buffalo wings are served for the first time at the Anchor Bar in Buffalo, New York.
  • Doritos invented.
  • Births: Ming Tsai






Photograph: Benjamin Zingg




Photograph: tlindenbaum




Photograph: Simon Goldenberg




Photograph: The Chicago Bar Project

  • Women from NOW stage a sit-in at the Berghoff Restaurant in Chicago. The restaurant's bar had previously prohibited women. Soon after, Gloria Steinem goes to the restaurant and orders a much-publicized drink.
  • Marcella Hazan opens The School of Classic Italian Cooking in her New York apartment.
  • With Bold Knife and Fork by MFK Fisher published (buy itThe EMD Guide to the 1960s: Timeline ).
  • Dave Thomas opens the first Wendy's in Columbus, Ohio.
  • Births: Dan Barber

Dates collected from Wikipedia and then verified through linked sources. This post is a work in progress; if you have additions feel free to leave them in the comments or email us.

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